Ingredients:

  • 2 lbs boneless skinless chicken thighs, cut into 1-inch chunks
  • 1/2 cup soy sauce
  • 1/2 cup dark brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp Sriracha
  • 1 tbsp sesame oil
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 2 green onions, sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. In a medium bowl, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, Sriracha, and sesame oil until the sugar is mostly dissolved.
  2. Place the chicken thigh chunks into the bottom of the slow cooker, pour the sauce over the chicken, and toss gently to ensure every piece is submerged.
  3. Cover and cook on Low for 6 hours or High for 3 hours.
  4. Whisk the cornstarch and cold water in a small cup until smooth, then stir the slurry into the slow cooker.
  5. Turn the heat to High and cook uncovered for another 15–30 minutes until the sauce transforms into a thick, velvet-like glaze.
  6. Garnish with sliced green onions and toasted sesame seeds before serving.